Pecan Tassies are mini Pecan Pies in a flaky cream cheese crust. They are so addicting, you can never eat just one!
Course Dessert
Cuisine American
Prep Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 48Tassies
Calories 113kcal
Author Nicole Crocker
Ingredients
For the cream cheese crust
6OuncesCream cheese,softened
2SticksUnsalted butter,softened
2CupsAll purpose flour
For the pecan filling
1 1/2CupsBrown sugar
1CupChopped pecans
2LargeEggs
2TablespoonsUnsalted butter,melted
1/2teaspoonVanilla Extract
Pecans or piece of marischino cherry for topping,optional
Instructions
For the cream cheese crust
Line a large cookie sheet with wax paper and set aside.
In a large mixing bowl cream butter and cream cheese until smooth.
Add in flour and mix until well combined and a dough is formed.
Roll mixture into 48 balls about 1/2 inch - 1 inch in size. Place on the lined cookie sheet and place in the fridge to chill for about 30 - 60 minutes. (I had mine in for 60 minutes)
**While your dough is chilling make your filling.
For the pecan filling
In a medium bowl combine all of the ingredients and mix with a spoon until everything is well combined and you no longer see any streaks of egg. (***You can also keep your chopped pecans separate and just add them to the dough lined muffin tin then pour sugar mixture over after.)
How to put the tassies together
Preheat oven to 350 Degrees F and lightly grease your mini muffin tin to ensure your tassies don't stick. **I did this even though I used a non stick pan just to be safe.
Remove your chilled cream cheese dough ball from the fridge.
Place one of the dough balls between your palms and press to flatten a bit.
Press the flattened dough into the well of one of the muffin tins and work the dough up the edges with your finger.
Repeat with all 48 balls then fill with your pecan mixture. Each cup gets about 1/2 Tablespoon filled into it.
Bake in your preheated oven for 20-25 minutes.
Remove to a cooling rack and cool for about 10 minutes. Then remove tassies from the pan and cool completely on the cooling rack.
You can eat them right away, store them in and air tight container for 4-5 days or freeze them in and air tight container for up to 1 month.